Candy Melts - What Am I Missing?
Decorating By aandsmommy Updated 29 Mar 2007 , 7:25pm by aandsmommy
I made my first chocolate transfer last nite....woohoo...it was awesome! But I used candy melts to hopefully avoid the tempering/blooming issue I know I would have had I used real chocolate, but this morning my transfers still looked cloudy...just as if they had bloomed with untempered chocolate. I thought this was the whole point of candy melts....what gives?!?!?!? I did it on my silpat...probably should have used something else, but I also tried it on my wilton fondant rolling sheet thing and the same thing happened.
Thanks for any assistance!
Anita
Mine did that too-- I read somewhere here that if you get the melts too hot it can do this--- I think I was guilty of over heating... I haven't tried again since, but Im gonna be more careful next time.
I've only done a couple of chocolate transfers but, I also used the candy melts. (2 dora cakes in my gallery if you want to see them) I did mine right on parchment paper and didn't seem to have any problem with clouding. At least I didn't think I did, now I'm going to have to go back and look at the pictures. 
I've seen paramount crystals in some catalogs. What are they for and how do they help with the chocolate transfers?
Thanks,
Penny
I just took a Petit Four class and they recommended melting at 50% power in the microwave in short spirts, also use a plastic bowl to avoid hot spots. I melt mine in the microwave in a plastic disposable piping bag, just put a rubber band on the open end and microwave. Then if you have any left overs, just close the tip end and store in the fridge.
I think that part of the problem is that you're using a silpat. You should use a plastic report cover, or clear plastic so that the candy melts pick up the shine. A silpat though non-stick is textured, so I wouldn't use it anymore. I'm not sure what the wilton mat is, but if it has the same texture, that's also no good.
Some times if the candy melts are getting old and are cloudy coated in the package they will do the same once heated and cured....
Thanks for the tips...I will get a report cover. The candy melts are new...but maybe just an old batch? I am going to try again tonite.
Thanks!
Anita
I just read a thread on here and they advised to use the shiny side of freezer paper so, when you use the chocolate it picks up the shine.You can find it in your local grocery store. Hope this helps!
i've never done a chocolate transfer, but i think yours looks great! very pretty.
i do have a question, though, anita. i don't mean to hijack. what tip did you use to get the frosting on your cupcakes to look like that? i've been trying to figure out how to do that??? thanks!
now back to your regularly scheduled thread...
Ha, ha Jessica...funny you ask. I have been wondering for years about the swirled cupcakes. I finally got the nerve to try it because I had no choice, since this was a paid order! I used the Wilton 1M tip and followed the instructions in this thread ...
http://forum.cakecentral.com/cake-decorating-ftopict-182541-cupcake.html+swirl
It really was not that bad. I started on the outside and made one large swirl and then where that cut off, I went in a little and made another swirl on the inside of the first swirl. Does that make sense?
Anita
thank you thank you thank you! so you made like a swirl kinda thing? i'll have to check out that thread when i get a second! thanks again! sorry to interrupt 
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